*To order the fish weight in a pack with Josh Niland's new book - The Whole Fish Cookbook (out September 1, 2019) please visit www.mrniland.com
Our fish weights are the essential tool for achieving crisp skin fish.
Heat your pan with a thin layer of clarified butter in it. Place fish skin side down in hot pan. Place fish weight on top of fillet(s). If it is a larger fillet place the weight over the thickest part of the fish. The weight can be moved around during cooking to cook the fish evenly. The fish weight keeps the entire surface of the skin in contact with the pan during cooking, ensuring an even golden colour. As the heat transfers through the skin to the top of the fillet, the fish gently and evenly cooks. This allows you to cook the fish entirely on the stove top without any oven time.
For more cooking tips chat to our Fish Butchers in-store at
Fish Butchery, 388 Oxford St Paddington, NSW, 2021 or
contact us at email@example.com
Please note - Maximum of 2 Fish Weights per International order due to shipping costs. Maximum 3 Fish Weights for Australian orders. Please email firstname.lastname@example.org for larger orders or for wholesale.